Korean Vermicelli (Dangmyeon) is a type of noodle that's usually made
from purified sweet potato starch and water. They have a greyish colour and is
opaque when they are uncooked but become translucent when cooked. It also
becomes thicker and soft, also chewy and stringy when cooked.
Glass noodles are a very popular and commonly used ingredient in Korean
cooking. They are used in soups, stir-fries, fillings for dumplings and as a
stand-alone dish called Japchae. These noodles are not to be confused with Rice Vermicelli noodles
which are used throughout Asia. These are thinner and not as chewy as Dangmyeon
and made from rice not sweet potatoes. While glass noodles have the same
amount of carbohydrates as other pastas, they do not spike blood sugar as they
rate as a low-glycemic carbohydrate. They are not rich in nutrients, but do
have trace amounts of iron, selenium and niacin.
Ingredients: SWEET POTATO STARCH, MALIC ACID,
XANTHAN GUM, SODIUM ALGINATE
